Corn Cacio e Pepe
-
Category
Breakfast
-
Cusine
American
What do you need?
How to make?
Ingredients
16 oz. gemelli, orecchiette, or other medium pasta
Kosher salt
3 cups corn kernels
8 oz. aged Pecorino Romano or Parmesan, finely grated , plus more for serving
2 tsp. freshly ground black pepper, plus more for serving
Directions
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; add corn about 30 seconds before pasta is done cooking. Drain, reserving 1 cup pasta cooking liquid. Return pasta and corn to the pot. While pasta is cooking, toss 8 oz. cheese and 2 tsp. pepper in a medium bowl to combine. Add ⅓ cup cold water and use a fork to mash mixture into a thick paste . Still mashing, add more water a tablespoonful at a time until paste is about the consistency of cream cheese. Add cheese mixture to pot with pasta and corn. Using a rubber spatula, toss pasta until coated . Tossing constantly, add reserved pasta cooking liquid a splash at a time until a glossy sauce forms . Transfer pasta to a large bowl and top with more cheese and a few additional grinds of pepper.